Beetroot fritters 1200x12000

Fantastic way to refuel for a weekend brunch or lunch recipe. So simple and quick. You can make twice the quantity of fritters and freeze in portion sizes for a work lunch with a side salad.


  • 1 cup grated beetroot
  • 1 cup grated zucchini
  • 1 cup grated sweet potato
  • 2 Tablespoons flour (your choice – gluten free, coconut, etc)
  • 1 egg
  • salt & pepper, to season
  • 2 Tablespoons coconut or rice bran oil, for cooking
  • 1 large avocado, pureed
  • 10 baby tomatoes, halved
  • mixed lettuce
  • 1 handful silvered almonds
  • 1 handful traditional boccini cheese, ripped in quarters
  • dressing – equal quantities balsamic glaze & macadamia oil


  1. Heat frypan over low to medium heat.
  2. Combine grated vegetables in bowl, mix well.
  3. Add egg, salt & pepper, then flour. Combine well. Add another egg if needed to adhere the mixture together
  4. Add coconut or rice brain oil to frypan.
  5. Form patties with hands & add to frypan. Brown & cook through.
  6. Let cool slightly then serve with avocado puree swirled under & around the fritters. Layer with mixed salad leaves, baby tomatoes, boccini & silvered almonds. Drizzle with dressing. Enjoy.

If you love it share it.